Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape cv. Thompson seedless

2021 ◽  
pp. 108201322110206
Author(s):  
TK Hazarika ◽  
Tangkasil Marak
Keyword(s):  
Salicylic Acid ◽  
Oxalic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Ethylene Biosynthesis ◽  
Fungal Decay ◽  
Grape Berries ◽  
Overall Acceptability ◽  
Table Grapes ◽  
Acid Ratio

Postharvest life of table grapes is usually shortened by berry softening, berry drop, stem browning, fungal decay. Salicylic acid reduces fruit respiration and ethylene biosynthesis, during storage of fruits. Similarly, application of oxalic acid is a secure and hopeful postharvest handling technology for keeping quality and prolonging storage life of fruit. To study the effect of Salicylic acid and oxalic acid in enhancing the quality and extending the shelf life of grape, the present investigation was conducted. The grape berries were treated with Oxalic acid (OA) (1, 2, 3, 4, and 5 mM) and Salicylic acid (SA) (0.5, 1, 1.5 and 2 mM). The treatments were compared within 16th days at an interval of 4 days. Among the treatments, SA (2 mM) showed superiority in different quality attributing characters like physiological loss in weight (PLW), berry firmness, rachis browning, berry appearance, fungal decay, berry shattering, TSS, ascorbic acid, titratable acidity, total sugars, reducing sugars, TSS: acid ratio, taste, overall acceptability and shelf life. Hence, SA (2 mM) can be used as an effective strategy for maintaining quality of table grapes.

scholarly journals Density Separation, Storage, Shelf Life, and Sensory Evaluation of 'Fry' Muscadine Grapes

HortScience ◽  
2001 ◽  
Vol 36 (5) ◽  
pp. 941-945 ◽  
Author(s):  
Teresa L. Walker ◽  
Justin R. Morris ◽  
Renee T. Threlfall ◽  
Gary L. Main ◽  
Olusola Lamikanra ◽  
...  
Keyword(s):  
Shelf Life ◽  
Sensory Evaluation ◽  
Soluble Solids ◽  
Immature Fruit ◽  
Density Separation ◽  
Table Grapes ◽  
Acid Ratio ◽  
Polyethylene Bags ◽  
And Storage ◽  
Muscadine Grapes

Muscadine grapes (Vitis rotundifolia Michx.), native to the southeastern United States, have a distinct flavor, and grocers are interested in marketing them as table grapes. Two studies using 'Fry' muscadines were conducted to assist the muscadine industry in providing quality table grapes. Study 1 (1998 and 1999) evaluated density sorting and relationships between maturity, color, soluble solids, firmness, shelf life, and sensory evaluation of grapes. Study 2 (1998) determined the effect of storage on quality attributes of different maturities of grapes and evaluated use of polyethylene bags to extend their storage. Density separation successfully sorted grapes by maturity. Muscadine berry color may allow for visual or electronic sorting to eliminate immature fruit. Sensory panelists could distinguish differences in maturities for all sensory attributes. In 1999 maturities 3 and 4 (≈24-33 soluble solids: acid ratio) were preferred overall by panelists. As maturity increased, soluble solids and pH increased, and acidity decreased. Firmness decreased as maturity and storage at 2 °C increased. Percent decay increased with maturity and storage time. Grapes stored in polyethylene bags had reduced decay. A chart developed from the 1999 data related berry color to soluble solids: acid ratio, soluble solids, tartaric acid, and pH. Data from these studies can be used by industry to establish harvest parameters and enhance marketability of 'Fry' muscadine grapes.

scholarly journals Relative humidity during cold storage on Postharvest quality of 'Niagara Rosada' table grapes

2015 ◽  
Vol 45 (3) ◽  
pp. 386-391 ◽  
Author(s):  
Josuel Alfredo Vilela Pinto ◽  
Márcio Renan Weber Schorr ◽  
Fabio Rodrigo Thewes ◽  
Deiverson Luiz Ceconi ◽  
Vanderlei Both ◽  
...  
Keyword(s):  
Weight Loss ◽  
Relative Humidity ◽  
Shelf Life ◽  
Cold Storage ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Postharvest Quality ◽  
Table Grapes ◽  
Niagara Rosada

This study aimed to evaluate the effect of different levels of relative humidity (RH) on the maintenance of Postharvest quality of 'Niagara Rosada' table grapes after cold storage at 0.5°C for 21 days. A completely randomized design was used, with five replicates of 18 clusters per treatment. The selected levels of relative humidity were 85, 90, 95 and 100%, obtained by means of electronic humidity controllers. The fruits were evaluated in relation to rot incidence, berry cracking, browning rate, respiratory rate, titratable acidity, soluble solids, resistance to abscission, berry drop and weight loss. The evaluations were assessed at 20 days of storage and after two and four days of shelf-life (20°C; 85% RH). The results showed that as higher as relative humidity, higher is rot incidence and that the variables rachis browning and weight loss were inversely related to relative humidity. Resistance to abscission at the end of storage was higher when humidity ranged between 90 and 95%, but it was not affected after transfer to shelf-life from cold storage. Relative humidity ranging between 90 and 95% offer the best conditions to maintain the Postharvest quality of 'Niagara Rosada' table grapes

scholarly journals Salicylic acid and nutrient immersion to maintain apple quality and bioactive compounds in postharvest

2021 ◽  
Vol 49 (3) ◽  
pp. 12409
Author(s):  
Julio C. OVIEDO-MIRELES ◽  
Juan M. SOTO-PARRA ◽  
Esteban SÁNCHEZ ◽  
Rosa M. YÁÑEZ-MUÑOZ ◽  
Ramona PÉREZ-LEAL ◽  
...  
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Bioactive Compounds ◽  
Titratable Acidity ◽  
Apple Fruit ◽  
Soluble Solids ◽  
Dynamic Changes ◽  
The World ◽  
Apple Quality ◽  
Apple Fruits

The world production of apples in the 2019 cycle reached 7´620,288 tonnes. For marketing purposes and to supply the demand, apple fruits need to be stored for different periods under refrigerated conditions. However, in the market, the shelf life of the fruit is short, the quality decreases in postharvest due to the dynamic changes of its physicochemical properties, which cannot be stopped, but can be slowed down to improve its shelf life. Postharvest treatments by immersing apple fruit in salicylic acid (SA) and nutrients are an innovative technological alternative to maintain their quality. In this study, 5 concentrations were tested for the immersion of apple fruits cv ‘Golden Delicious’, using a 56 factorial arrangement delimited to 25 treatments, using the Taguchi L25 structure: SA 0 - 1.440 mM, potassium (K) 0 - 2.250, calcium (Ca) 0 - 31.500 mM, cobalt (Co) 0 - 0.180 mM, molybdenum (Mo) 0 - 0.0900 mM and magnesium (Mg) 0 - 0.0900 mM. The study was conducted in the municipality of Cuauhtémoc, Chihuahua, Mexico. After 7 months of storage and 13 days of shelf life, the combination of K, Ca, SA and Co with the appropriate concentration values can maintain the quality variables and bioactive compounds at the desired optimum. It is concluded that the quality variables; firmness, juice percentage, juice density, titratable acidity and total soluble solids and the bioactive compounds; total phenols and antioxidant capacity can be maintained at the desired optimum.

scholarly journals Research on Phenotyping and Eno-Carpological Traits of Twenty-Three New Romanian Table Grape Varieties (Vitis Vinifera L.)

2018 ◽  
Vol 1 (1) ◽  
pp. 268-275
Author(s):  
Georgeta Mihaela Bucur ◽  
Liviu Dejeu
Keyword(s):  
Sugar Content ◽  
Titratable Acidity ◽  
Frost Damage ◽  
Sugar Accumulation ◽  
Vitis Vinifera L ◽  
Absolute Minimum ◽  
Table Grapes ◽  
Berry Weight ◽  
Acid Ratio ◽  
Grape Yield

Abstract Twenty-three new Romanian table grapes varieties were analysed for their phenological behaviour, quantitative characteristics (bunch weight, berry weight, their length and width, grape yield), sugar accumulation, titratable acidity, and ºBrix / acid ratio during three consecutive years (2015-2017). The higher temperatures recorded during the study period determined an advance in the development of the main phenophases, especially the grapes’ harvest maturity. Absolute minimum temperatures during winter, damaging the vine, have significantly affected grape yield. As a consequence of earlier phenology and lower yields due to frost damage, harvest was advanced between 2 and 4 weeks than the average. The results obtained in this study favoured five remarkable genotypes for their very good quality of grape (‘Victoria’, ‘Tamina’, ‘Xenia’, ‘Napoca’ and ‘Augusta’). These varieties are distinguished by the highest values for bunch and berry weight (between 300-500 g and 5.5-8.4 g, respectively), berries’ size uniformity, the sugar content between 15.45-21.53 ºBrix and balanced ºBrix / acid ratio. Lately, the high temperatures during the grape maturation period have led to increased accumulations of sugar in berries, to reduced acidity, which affects the sugar-acidity balance; a more careful choice of grape harvest time is needed.

scholarly journals Effect of pre-harvest salicylic acid treatments on the quality and shelf life of the ‘Cresthaven’ peach cultivar

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Deniz Erogul ◽  
İsmail Özsoydan
Keyword(s):  
Salicylic Acid ◽  
Shelf Life ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Total Phenol Content ◽  
Peach Cultivar ◽  
Flesh Firmness ◽  
Fruit Flesh ◽  
Total Antioxidant

AbstractA good peach fruit should have properties of high quality, as these properties directly affect the shelf life. This study aims to determine the effects of different salicylic acid (SA) treatments in the pre-harvest period on the ‘Cresthaven’ peach cultivar on the fruit quality at harvest and after storage at 2°C (8 days) plus shelf life at 20°C (2 days). Fruits with SA treatments have better characteristics such as fruit weight, fruit flesh firmness, total antioxidant content, total phenol content and titratable acidity level at harvest and after storage plus shelf life. With treatments, no changes were observed in the total soluble solids both at harvest and after storage plus shelf life. SA treatments decreased loss of fruit flesh firmness and loss of acidity after shelf life, compared with the control. In fruits with 2 mM SA acid treatment, the reduction in fruit firmness and acidity loss were the least, and as a result of the study it was determined as the most effective pre-harvest SA concentration that could be used in the ‘Cresthaven’ peach variety.

1-Methylcyclopropene plus high CO2 applied after storage reduces ethylene production and enhances shelf life of Gala apples

2003 ◽  
Vol 83 (4) ◽  
pp. 817-824 ◽  
Author(s):  
Changwen Lu ◽  
Peter M.A. Toivonen
Keyword(s):  
Shelf Life ◽  
Ethylene Production ◽  
Room Temperature ◽  
Biochemical Analysis ◽  
Combined Treatment ◽  
Titratable Acidity ◽  
Acc Synthase ◽  
Ethylene Biosynthesis ◽  
Ethylene Concentration ◽  
Quality Retention

The effect of a combined treatment comprising a 35% CO2 atmosphere plus 250 nL L-1 1-methylcyclopropene (1-MCP) on shelf life of Gala apples app lied after removal from air or controlled atmosphere (CA) storage was evaluated. Fruit were removed from air storage at 10 and 18 wk and from CA storage at 18 and 22 wk, warmed to 20°C and then treated for 16 h with 1-MCP either in combination with or without 35% CO2. Treated fruit were held at 20°C in air for up to 15 d and assessed every 5 d. Onset of ethylene production was delayed and quality retention was only marginally improved with the 1-MCP treatment. In contrast, both were significantly affected when a 35% CO2 atmosphere was applied in combination with the 1-MCP treatment. Fruit that were treated with 1-MCP in a 35% CO2 atmosphere exhibited the lowest levels of internal ethylene concentration (IEC) and the smallest decline of flesh firmness and titratable acidity (TA) during holding at 20°C. No symptoms of CO2 injury were noted. In the high CO2 atmosphere, a 250 nL L-1 treatment with 1-MCP resulted in similar firmness and titratable acidity retention at room temperature as did a 1000 nL L-1 treatment with 1-MCP. Additionally, the application of the combined 1-MCP/high CO2 treatment after holding at 20°C for 24 h resulted in similar effects as seen if the treatment were applied only 2 h after removal from storage. Biochemical analysis showed that 1-MCP and high CO2 have two distinctly different effects on ACC-synthase activity, explaining the synergistic effect of the combined treatment. Key words: Post-storage ripening, 1-MCP, carbon dioxide, ethylene biosynthesis

scholarly journals Development and evaluation of flavoured ladoo from different cultivars of aonla

2019 ◽  
Vol 48 (4) ◽  
pp. 957-965
Author(s):  
Nitish Pandita ◽  
Neeraj Gupta
Keyword(s):  
Shelf Life ◽  
Titratable Acidity ◽  
Quality Attributes ◽  
Microbial Count ◽  
Total Sugars ◽  
Overall Acceptability ◽  
Microbiological Characteristics ◽  
Increasing Trend ◽  
Raw Sugar

Small balls of ‘Ladoos’ were made by using blended aonla fruit of three cultivars with refined and raw sugar, ginger and cardamom flavours. The prepared ‘Ladoos’ were stored in pet boxes for three months to ascertain the changes in chemical, sensory and microbiological characteristics. An increasing trend was observed in TSS, reducing and total sugars but decreasing trend in titratable acidity, tannin and ash during three months of storage. The highest microbial count of 1.45×106 cfu/g was recorded in treatment T12 (desi + ginger + raw sugar) and the lowest of 0.41×106 cfu/g in T9 (NA-7 + cardamom + raw sugar) at the end of storage. On the basis of overall acceptability, T3 (NA-7 + cardamom + refined sugar) was found to be the best treatment. The storability study revealed that ‘Ladoos’ prepared from cultivar NA-7 have good-shelf life and can be kept for more than 90 days without affecting the quality attributes.

scholarly journals Effect of Sugar-Pectin-Citric Acid Pre-Commercialization Formulation on the Physicochemical, Sensory, and Shelf-Life Properties of Musa cavendish Banana Jam

2021 ◽  
Vol 50 (5) ◽  
pp. 1329-1342
Author(s):  
Wan Abd Al Qadr Imad Wan-Mohtar ◽  
Sarina Abdul Halim-Lim ◽  
Joshini Pillai Balamurugan ◽  
Mohd Zahiruddin Mohd Saad ◽  
Nur Asyiqin Zahia Azizan ◽  
...  
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Water Activity ◽  
Titratable Acidity ◽  
High Potassium ◽  
Life Study ◽  
Overall Acceptability ◽  
Cavendish Banana ◽  
Total Titratable Acidity ◽  
Cultivated Species

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present study, response surface methodology was used to determine the optimum quantity of sugar (175-275 g)-pectin (3-7 g)-citric acid (150-234 mL) (SPC) on water activity, °Brix, colour analysis, pH, total titratable acidity (TTA), and sensory attributes of formulated banana jams. The amount of sugar-pectin-citric acid was found to have an effect on the TTA and pH of the banana jams. Conversely, water activity and °Brix were only affected by the amount of sugar. The lightness, L* of the banana jams was influenced by the quantity of pectin and the volume of citric acid added. Sensory analysis using 30 panellists showed that there were changes in the colour, taste, aroma, texture, and overall acceptability of banana jam depending on the amount of sugar used. In a shelf life study, banana jams stored at 4 °C were found to have a longer shelf life compared to those stored at 25 °C. Overall, the optimal formulation for a high-quality banana jam was 281.79 g of sugar, 4.13 g of pectin, and 264.66 mL of citric acid. This study constitutes the first report on the potential pre-commercialisation formulation for Cavendish banana jam production.

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